Authentic home cooking from Japan, with US measurements. 
Sukiyaki Warishita Sauce (1:2:3:4 Ratio, No Mirin)
I wanted to create a sukiyaki warishita (simmering sauce) similar to the famous Imahan style, but without using mirin. I experimented with easy-to-remember ratios.
Recipe background:
A chef friend once told me that equal parts sake and sugar can substitute for mirin. For the past few years, I’ve been making the Imahan-style recipe (4:3:2:1 = soy sauce:mirin:sugar:water) without mirin, but measuring was a hassle. I came up with this simpler version for quick preparation every time.
Sukiyaki Warishita Sauce (1:2:3:4 Ratio, No Mirin)
I wanted to create a sukiyaki warishita (simmering sauce) similar to the famous Imahan style, but without using mirin. I experimented with easy-to-remember ratios.
Recipe background:
A chef friend once told me that equal parts sake and sugar can substitute for mirin. For the past few years, I’ve been making the Imahan-style recipe (4:3:2:1 = soy sauce:mirin:sugar:water) without mirin, but measuring was a hassle. I came up with this simpler version for quick preparation every time.
Open in Cookpad AppSteps
- 1
In a microwave-safe container, combine the water, sake, and sugar. Microwave for 30 seconds.
- 2
Remove from the microwave and stir gently to dissolve the sugar.
- 3
Add the soy sauce last to preserve its flavor. Stir to combine. The sauce is ready.
- 4
Using my large tablespoon, this makes just over 1/3 cup (about 80 ml), as shown in the photo. This amount was enough for 2 adults with 10 slices of meat and 4 handfuls of vegetables.
- 5
Example use: "Root Vegetable Sukiyaki (Recipe ID: 18104151)"
- 6
Other no-mirin warishita recipes: "Katsudon Warishita Sauce / 1:2:2:2:2+2 (Recipe ID: 18112151)"
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